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Friday, July 19, 2013

Homemade Buckwheat Crackers Recipe- Gluten Free, Vegan, Easy

I like crackers, my kids like crackers, my husband like crackers, and I used to make homemade crackers. Before we went gluten free.
Since going gluten free, I've tried so many cracker recipes, and they all have their big down sides. Rice flour based ones end up being really hard and sharp, so much so that they hurt your jaw and can cut your gums, and other ones are too sticky or too much work.
But I persevered, and finally I found a gluten free cracker recipe that I modified to suit our needs, that not only is easy to make and with simple ingredients, it also tastes good and has a good texture.
These easy buckwheat crackers.
I've made them plain, as garlic crackers, onion crackers, sesame crackers, etc... The flavor options are limitless.
I highly suggest you give these a try.
And if you're not a gluten free person, and your goal is just to save money, try out my homemade crackers made with wheat.

Are you a cracker fan? What is your favorite type of cracker flavoring? What is your favorite way to eat crackers?If you're gluten free, have you made homemade crackers before? How did you make them? How did they come out?If you're not gluten free, have you made homemade crackers before? Do you prefer store bought crackers or homemade?

23 comments:

Yes! We make crackers after my mom's recipe! We always use gluten free flours, toasted sesame seeds + sesame oil to add a yummy flavour and some chili or mixed spice powder. Even our little guy loves them and they aren't 'too picy', as he says. Another secret ingredient? Buttermilk if you're ok with dairy (I use the powder). It adds a little je ne said quoi.... If you want the recipe I use I'll dig it out for ya. Cheers. (Now I must make more crackers!)

You are so awesome making these foods...I love reading your dedication to your cooking with all the food restrictions you have...your husband is lucky, and hopefully realizes how much work you do. Does he too suffer from food allergies? As much as I don't enjoy cooking, you inspire me to do more in the kitchen, and have my picky kids eat different things.

Penny, you are amazing..I hope your husband knows how much work you do. I do not like to cook, but sometimes have to. You inspire me to try more things in the kitchen. Does your husband suffer from food allergies? How do your kids do with the changing menus from all the various diets you"'ve switched to? I've been following you from the very beginning...I love your blog!!

Like the concept, but yikes, the salt! I followed the recipe exactly. If I try it again, I will use 1/2 teaspoon instead of a full one. They are too salty to eat, so I may grind them up and use them as seasoned bread crumbs. Hate to waste that expensive buckwheat flour. On the plus side, this was my first experience baking on parchment. It rocks!

Just made these using extra virgin coconut oil and it was sooooo easy!!!!! Divided the dough and pressed mixed seeds into one half before baking. The resulting crackers a most scrumptious!!!! Just gobbled one down with some black olives

Try subbing vodka or some other hard liquor for a couple of tablespoons of the water. As the crackers bake, the alcohol evaporates creating micro bubbles in the dough. There will be no alcohol content in the baked crackers and the texture of the final product will be better.

I store my crackers in a cookie tin lined with parchment paper, and they would store well for a long time if they are crispy, but I really have no idea for how long because my crackers never last more than a couple of days!

Your dough may be too sticky, so try adding a bit more flour before rolling it out, and flour your rolling pin. If the dough starts sticking to the pin, flour it again. A light dusting of flour on the parchment paper helps, too. They are so yummy, so keep trying, and good luck! :o)

I went gluten free 2 years ago and this is my ONLY cracker recipe! I make mine with a couple of minor changes: I bake them at 325F for exactly 15 minutes and they come out perfect every time. I upped the olive oil to 1/3 cup and always end up using all of the water, sometimes a bit more, but always added to the dough a little at a time and mixing well before adding more. I put a little flour on my rolling pin and flour it again as I go if the dough starts sticking to the pin again as I roll. I roll quite thin for a lovely crispy cracker. Flax seeds, paprika and sea salt is yummy combo for a topping, but tonight I went with sesame seeds and sea salt. Amazing!

I tried this recipe with refined coconut oil and half the salt and used a pasta machine to get the dough thin and baked it at 350F for about 12 minutes. Not bad with salsa but I want to up the crunch. I'm thinking of mixing raw buckwheat flour with another type and using baking powder or shallow frying it coconut oil.

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Hello there! I'm Penny, author of Penniless Foodie in the Wild, an adaptable cookbook for frugal people like myself who like to eat great food. I'm a mom of four who loves to blog about how to have the best life possible while living on a relatively low income. We're a "crunchy", gluten-free family, homeschooling, homebirthing, autism, natural parenting family.I'm always happy to receive emails from readers at pennilessparenting@yahoo.com.

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